The toppings were
Spinach under the cheese
The cheese I used was Hannaford brand whole milk mozzarella, It melts to a translucent white or just burns most of the time Im thinking I should get a 5lb block of a restaurant quality mozzarella and just keep it in the freezer bc this cheese wasn't the best.
My dough formula:
Spring king flour
59% hydration ( it was very humid when I made the dough and that seemed to raise the hydration)
Really the only difference was my kneading, before when I made dough, when I was just about finished kneading if I stretched the dough the center of the dough ball had all this extra moisture, so I kind of stretched and worked the dough after about 3 minutes of hand kneading this time. The dough just felt better more uniform.
I have another dough ball made last night in the fridge this time I upped the ADY to .3% and included 2% sugar.
My girlfriend took 4 slices of the spinach pizza to work with her. She knows how sensitive I am to people trying my pizza, So I get this txt msg from her saying one of my coworkers tried your pizza and she loved it! she ate cold too! I was a little mad but it made me feel good